Steamed Garlic Clams
- 1 to 2 packages of frozen little neck clams (1 to 2 pounds fresh)
- 2 heads of garlic
- One medium red onion, coarsely chopped
- 1 stick butter
- ¼ cup olive oil
- Salt and pepper
- 4 to five large heirloom tomatoes, different varieties, chopped
- ½ bottle dry white wine
- ¼ cup chopped basil
- 2 lemons cut into wedges (optional)
Sauté the onion and garlic in oil and butter until clear, allowing the butter to brown just a bit. Add the salt, pepper, and clams and cover for 4 minutes. Remove cover, mix in the wine and tomatoes, and let boil for about five minutes. Right before serving, stir in the basil. Serve in a large bowl, with lots of crusty garlic bread.
This dish is versatile. Add crab legs or lobster, fresh peas or even escargot. You can add bacon in the first step, or diced prosciutto and fresh cantaloupe right before serving….the possibilities are endless!